Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce and Tabasco, salt and pepper to taste, 1 cup ice cubes, mix all and shake well, strain it into a tall glass filled with ice cubes, Garnish the Bloody Mary with Blaze's Green Beans stick and lemon wedge.

Thinly slice the fennel and quarter the tomatoes; Add drain Blaze's Green Beans (25 oz), chervil and olives in a bowl.Drain the anchovy fillets and wipe them on a paper towel. Sprinkle over the salad. Add the hard boiled eggs over the salad. Sprinkle the basil over the salad. Refrigerate 2-3 hours. Top with Garlic-basil vinaigrette. Serve.

Garlic Basil Vinaigrette

3 large cloves garlic, peeled

6-8 fresh basil leaves, washed and patted dry

1/4 cup extra virgin olive oil

3 tablespoons wine vinegar

Salt and freshly ground black pepper to taste

Smash the garlic with a heavy knife, and then smash it with the basil. Add the olive oil very slowly to make a fine paste. Add the vinegar and season with salt and pepper.

Green Beans in Sour Cream & Tomato Sauce

12 min total | 12 min prep | serves 4

1 Blaze's Green Beans (25 oz)

4 tbsp. butter

1 large onion, halved lengthwise and thinly sliced

1 medium-sized green pepper, seeded, deribbed and chopped

2 large tomatoes, peeled, seeded and chopped

2 tbsp. finely chopped fresh basil

3/4 cup sour cream

½ tbsp. salt and ½ tbsp. black pepper

In a heavy skillet, melt butter over moderate heat. Add the onion and green pepper and cook until soft, but not browned, stirring frequently. Add the tomatoes and basil and cook for 2 minutes, stirring often. Add the drain Blaze's Green Beans (25 oz), mix well and lower the heat and simmer for 2 minutes. Beat the sour cream with salt and pepper (to taste) and stir it into the vegetables gently, but thoroughly. Taste for seasoning.

Oriental Green Beans

16 min total | 6 min prep | serves 4

1 Blaze's Green Beans (25 oz)

2 teaspoon sesame oil or vegetable oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated crushed red pepper flakes.

1 1/2 teaspoons light soy sauce

2 tablespoons water

1 teaspoon sesame seed, toasted, garnish

Steam Blaze Green Beans (25 oz) only 1 minute should them crisp. Heat the oils and saute, over low heat, the garlic& ginger until you can smell that wonderful aroma (the garlic will be golden) Add Blaze's Green Beans (25 oz) , pepper flakes, soy and water. Cover cook over high heat for a few minutes until the water evaporates and the oils have coated the Green Beans and they are hot Shake the pan as the beans cook. Garnish with sesame seed.

Stir Fried Green Beans with Pork

20 min total | 5 min prep | serves 4

1 Blaze's Green Beans (25 oz)

3 cloves garlic, peeled and chopped finely

2 fresh red bell pepper, cut crosswise into very thin slices

3 tablespoons vegetable oil 10 oz. lean ground pork

1/2 teaspoon paprika

1 teaspoon dark brown sugar

3 tablespoons fish sauce or salt to taste

1 1/4 cup water

Put oil into a wok and place over medium-high heat. When the oil is hot add the garlic and chilies. Stir and cook until the garlic turns golden. Add the pork, breaking up any lumps and cook until the pork has lost it's raw look. Put in paprika, brown sugar, fish sauce and 1 1/4 cups water. Cook, stirring on medium-high heat 8 minutes add drain Blaze's Green Beans (25 oz) until the beans are tender and most of the water has been absorbed.

Green Beans Almendrato

8 min total | 8 min prep | serves 4

1 Blaze's Green Beans (25 oz)

4 oz. almonds

2 tbsp. butter

Salt and pepper

Saute almonds in butter until lightly browned; add dry Blaze's Green Beans (25 oz). Toss with almonds and season with salt and pepper before serving.

Cook asparagus spears in 1-inch of salted boiling water covered, for 3 or 4 minutes and then drain and cool, add dry Blaze's Green Beans (25 oz).,. arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

Rib Steaks with Spice Rub and Blaze Green Beans

100 min total | 40 min prep | serves 4

INGREDIENTS

4 Rib steaks, at least 1 inch thick (2 to 3 pounds total)

2 teaspoons ground mustard

2 teaspoons powdered garlic

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

Olive oil for the steaks

1 Blaze's Green Beans (25 oz).

Directions.

In a small bowl, stir together ground mustard, powdered garlic, salt, and pepper. Coat both sides of steaks with a thin layer of spice mixture, rubbing mixture thoroughly into steaks. Let rest at room temperature for 1 hour. The rub should be almost completely absorbed by the meat, or it will burn when the steak is seared.

Heat the oven to 375°F. Coat the bottom of a large, ovenproof frying pan with enough olive oil to prevent meat from sticking. Place over high heat until the pan is very hot but the oil is not yet smoking. Using a pair of long tongs, carefully place steaks in the hot pan and sear, turning only once, until a crust forms, about 3 minutes on the first side and 2 minutes on the second.

Place the frying pan in the oven to finish cooking, 8 to 10 minutes for rare, 10 to 12 minutes for medium rare. Home cooks can insert an instant-read meat thermometer into the center of the steak; it should read 115°F to 120°F for rare, 125°F to 130°F for medium rare.

Transfer steaks to a serving platter or cutting board, and let them rest for about 10 minutes to allow the juices to redistribute.Drain Blaze's Green Beans and serve decor platter.Beverage pairing: Cabernet Sauvignon.

We sell Blaze's Beans, the Best Spicy Pickled Beans on the Market. We supply Canada, the United States and Mexico. If you have any inquiries or would like to Distribute our product, please send us an email to: beansales@thebestspicybeans.com